Creamy almond-rice pudding

1/2 C blanched almonds
1/3 C basmati rice
1 C boiling water
4 C half and half
2/3 C sugar
Dash of rosewater
1/4 toasted sliced almonds
1/2 C blueberries or dried cherries

Stir the almonds, rice, and boiling water together in a bowl and let sit for an hour. Blend this mixture until smooth in a food processor or blender. Strain through a double thickness of cheesecloth, squeezing to capture all the liquid you can.

In a saucepan, combine the half and half and sugar and cook, stirring, over medium heat until boiling. Reduce heat and stirring constantly, add the liquid you squeezed out of the almond-rice mixture very slowly (to prevent lumps). Cook, stirring, for 10 minutes, until it thickens. Remove from heat and allow to cool.

To serve, put each serving in a small dish or stemmed glass and garnish with toasted almonds and berries or cherries.